Step 1

Preheat the oven to 160°C and toast almonds on a tray for about 5-8 min until lightly browned.

Step 2

Dissolve sugar and noodle flavour sachet. Add oil, vinegar and salt and pepper. Stir well.

Step 3

Crush up noodles and add to the dressing. Stir well and set aside.

Step 4

Finely slice cabbage and celery and place in a bowl.

Step 5

Add cooled almonds and noodles and dressing. Stir well and chill for around two hours, then serve.